|Scotch Eggs our a family tradition. The mothering tradition is teaching how to make them.|
It's interesting to learn how and when a tradition started in a family. For us, it was a vacation to Butchart Gardens in Victoria. We all enjoyed the high tea so much that we began having tea at our house for Easter, Christmas Eve, and birthdays. This, of course, meant finding the recipes to serve tea.
We purchased several books on teas from bed and breakfasts we visited, from various vacation spots, and we brought home every menu from every tea (yes, we looked for them).
One book had Scotch Eggs, the original Scottish version with sheep's head sausage. Um, no thank you. But being part Scotch, I couldn't give up. I simply created my Americanized version using maple pork sausage. And whammy! Our family tradition was born of a food we all adore.
Last year, my daughter wanted to make Scotch Eggs for her friends. So instead of mom making them, Mariah came to the house and learned the steps herself. You know what this means? The tradition has become a tradition because it's passed down a generation. My daughter-in-laws have also come to the house to help me make the family food and to learn so they can make the dish. Voila, it's now in two more of our family households.
|Mariah and her mom, Angie|
My son, away at college, was not about to go without his beloved Scotch Eggs at Easter. "It wouldn't be Easter feast without them." So he asked for the recipe and his coach (a single fellow as well) had my son come over for Easter dinner. These two single guys made Scotch Eggs together! And you know what? His coach has now claimed Scotch Eggs as a new tradition too. Four of my children and someone connected now claim this tradition.
Tell me, what's a must have tradition in your family? How did it start? Are you mothering traditions by teaching the next generation?
|Scotch Egg Mountain :)|
Scotch Egg Recipe:
One dozen hard-boiled eggs, peeled
1/3 cup flour
2 beaten eggs
1 lb. maple breakfast sausage
2 cups of breadcrumbs
Oil for deep frying
Roll peeled, hard-boiled eggs in flour.
Form maple sausage around each egg until it’s a ball that completely coats the egg with no break.
Roll sausage covered eggs in beaten, raw egg mix.
Roll and cover each ball in breadcrumbs.
Deep fry in 350° oil until deep, rich golden brown (5-8 minutes).
Pull out of oil and drain on paper towels.
Cut in half to serve. The Scotch Eggs are beautiful with the yolk, white, and sausage layers forming a visual bull’s eye. Half an egg is one serving and is traditionally served in Scotland with a green salad and ale. We serve it at Easter Tea with other fun finger foods, lots of veggies, and specialty teas.
*Use plastic wrap to form thin sausage patties by smashing sausage in between layers. I get easily a dozen equal portions out of a pound of sausage by using the plastic wrap method.
*Be sure there are no cracks in the sausage and you don’t see the egg through it before moving to the next stage.
*Heat the oil back up to temperature between batches.
*Use a small fryer or a deep, heavy saucepan for deep fat frying and a slotted metal spoon.*If you don’t have a deep fat fryer, use a candy thermometer to monitor your oil heat. Let it stand in between batches of 3-4 eggs at a time to allow the oil to get hot again. By keeping the heat as steady for each batch, you’ll have crisp Scotch Eggs and not soak up much oil into the food. Too cool and the oil soaks into your food adding heavy calories and soggy coatings.